Tourtiere Meat Pie

Votes: 1

Time: 1 hour 45 minutes
Complexity: average

A tourtière is an ancient closed pie originating from the Canadian province of Quebec. Considered a traditional Christmas pastry among all French Canadians, tourtières are popular year-round throughout the country and beyond, for example, in the northern border regions of the United States. Tourtières are baked from shortcrust pastry with a generous filling of potatoes and ground meat. A combination of several types of ground meat is especially delicious for a richer flavor and the addition of warming spices. This pie makes a wonderful, filling lunch and is perfect for the winter cold. So, be sure to give it a try.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2.5 cups of flour
0.5 tsp fine salt
0.5 cups (115 g) butter
0.5 cups vegetable fat (margarine)
2 tablespoons lemon juice
6-10 tbsp cold water, as needed

Filling

1.5 cups peeled potatoes, diced
700 g of minced pork, beef or veal, or a mixture of minced meat
2 onions, diced
1 medium carrot, peeled and finely diced
2 cloves garlic, crushed
2 bay leaves
3/4 tsp fine salt
1/4 tsp ground black pepper
0.5 tsp crushed celery seeds
A little allspice
A little ground cloves
1 cup apple cider
0.5 cups of water
1 egg, beaten with 2 tbsp water (25 ml), for glazing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, butter, lemon juice, potato, minced pork, ground beef, onions, carrot, garlic, bay leaf, celery seeds, allspice, carnation, apple cider, eggs

Cooking the dish according to the recipe:

Mix flour and salt. Using a knife, fold in butter and margarine until coarse, even crumbs form.
Add lemon juice and water and mix until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Meanwhile, prepare the filling.
Filling

Boil the potatoes in salted water, uncovered, until tender. Then drain. Roughly mash the potatoes and set aside to cool.
In a large skillet over medium heat, fry the ground meat until browned throughout.
Drain off excess fat, add onion, carrot and seasonings and simmer until tender, about 10 minutes.
Add the cider and water and bring to a boil. Simmer for about 15 minutes, until most of the liquid is absorbed.
Remove the minced meat from the heat, stir in the potatoes, and let cool to room temperature. The filling can be prepared a day ahead.
Preheat oven to 190°C.
On a lightly floured work surface, cut the dough in half, roll it out to a thickness of just under 0.5 cm and place it in a 20 cm springform pan. Place the filling on top.
Roll out the remaining dough, cut a hole in the center (to let steam out) and cover with the filling.
Pinch the edges of the dough together and brush with egg wash. Bake for 40–45 minutes until golden brown.
Cool the pie for 5 minutes, then remove from the pan and serve.

The pie can be stored for 2 days and reheated in the oven at 150°C before serving.